Ingredients:
- 3 whole cloves
- 1/4 tsp cardamom seed (from 3 whole green cardamom pods)
- 1/4 tsp scant cayenne pepper
Directions:
- For spice mixture:.
- Place coriander seeds, fennel seeds, cumin seeds, black peppercorns, cloves, cardamom seeds, and cinnamon stick in small dry skillet. Stir over medium heat until fragrant and slightly darker in color, 5 to 6 minutes. Remove from heat; cool. Finely grind spices in spice mill or in mortar with pestle. Transfer to small bowl; add turmeric and cayenne.
- For chicken:.
- Heat 3 tablespoons oil in heavy large deep pot over medium-high heat. Add cauliflower florets; sprinkle with coarse kosher salt and sauté until beginning to soften and brown in spots, 6 to 7 minutes. Transfer to medium bowl.
- Add remaining 2 tablespoons oil and half of chicken to same pot; sprinkle with coarse kosher salt and sauté until chicken is light brown on all sides, about 6 minutes. Transfer chicken to large bowl. Repeat with remaining chicken.
- Add white parts of green onions, finely grated ginger, and minced garlic to same pot; reduce heat to medium and sauté until fragrant, about 1 minute. Add ground spice mixture; stir 15 seconds. Stir in 1 1/2 cups chicken broth and bring to boil, scraping up any browned bits. Add crushed tomatoes; reduce heat to medium-low, cover, and simmer 15 minutes. Stir in dried cherries and peanut butter; return chicken and any accumulated juices to pot. Cover and simmer 10 minutes. Add sautéed cauliflower to pot; cover and simmer until chicken is cooked through and cauliflower is tender, adding more chicken broth by 1/4 cupfuls if mixture is dry, about 10 minutes longer. Season with coarse salt and pepper. DO AHEAD: Can be made 1 day ahead. Cool slightly. Chill uncovered until cold, then cover and keep refrigerated. Rewarm over medium heat before continuing.
- Add frozen peas to stew and simmer until heated through, about 5 minutes. Ladle stew into bowls. Sprinkle each serving with green onion tops and toasted coconut shavings and serve.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 873.31 Kcal (3656 kJ) | ||
| Calories from fat | 737.63 Kcal | ||
| % Daily Value* | |||
| Total Fat | 81.96g | 126% | |
|---|---|---|---|
| Cholesterol | 158.73mg | 53% | |
| Sodium | 156.65mg | 7% | |
| Potassium | 655.68mg | 14% | |
| Total Carbs | 16.47g | 5% | |
| Sugars | 6.61g | 26% | |
| Dietary Fiber | 4.18g | 17% | |
| Protein | 20.46g | 41% | |
| Vitamin C | 14.8mg | 25% | |
| Iron | 1.3mg | 7% | |
| Calcium | 48.6mg | 5% | |
| Amount Per 100 g | |||
| Calories | 255.09 Kcal (1068 kJ) | ||
| Calories from fat | 215.46 Kcal | ||
| % Daily Value* | |||
| Total Fat | 23.94g | 126% | |
|---|---|---|---|
| Cholesterol | 46.36mg | 53% | |
| Sodium | 45.76mg | 7% | |
| Potassium | 191.52mg | 14% | |
| Total Carbs | 4.81g | 5% | |
| Sugars | 1.93g | 26% | |
| Dietary Fiber | 1.22g | 17% | |
| Protein | 5.97g | 41% | |
| Vitamin C | 4.3mg | 25% | |
| Iron | 0.4mg | 7% | |
| Calcium | 14.2mg | 5% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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